Dairy-Free Paneer Sabzi
Indulge in the delightful flavors of **Dairy-Free Paneer Sabzi**, a plant-based twist on the traditional Indian classic. This vegan-friendly recipe swaps paneer with golden-browned tofu cubes, infusing them with the essence of earthy spices like cumin, coriander, and garam masala. A vibrant tomato-based sauce, enhanced with the sweetness of red bell peppers and the pop of green peas, creates a hearty and wholesome dish that's perfect for any meal. Ready in just 45 minutes, this recipe delivers all the richness of a sabzi without the dairy, making it ideal for vegans, lactose-intolerant foodies, or anyone seeking a lighter alternative. Serve it hot with steamed basmati rice or warm roti for a comforting, flavorful experience that doesn’t compromise on authenticity!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped
- 200 ml tomato puree
- 0.5 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 red bell pepper, sliced
- 100 grams frozen green peas, thawed
- 100 ml water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Begin by pressing the tofu to remove excess moisture: wrap it in a clean kitchen towel and place a heavy object on it for 15 minutes.
Once pressed, cut the tofu into 1-inch cubes, ensuring even sizes for consistent cooking.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and sauté until they are golden brown on all sides, about 6-8 minutes. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil and reduce the heat to medium. Add cumin seeds and let them sizzle for about 30 seconds until they are fragrant.
Add the chopped onion and sauté until it turns golden brown, about 5-6 minutes.
Stir in the garlic, ginger, and green chili, cooking for another 2 minutes.
Pour in the tomato puree and cook for 5 minutes, allowing it to reduce and deepen in flavor.
Add turmeric, coriander powder, cumin powder, garam masala, and salt. Stir well to combine, cooking the spices for 2 minutes.
Toss in the red bell pepper and sauté for 3 minutes until slightly softened.
Add the thawed green peas and cooked tofu cubes back into the pan, combining everything gently.
Pour in 100 ml of water to create a sauce, stirring gently. Cover and let it simmer for 5-7 minutes on low heat.
Adjust salt and spices if necessary, according to taste.
Garnish with chopped coriander leaves before serving.
Serve the Dairy-Free Paneer Sabzi hot with basmati rice or Indian breads like roti or naan.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.6 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
